The first time I created this Tiramisu Cheesecake, I knew I had discovered something extraordinary. This divine fusion marries the velvety richness of traditional cheesecake with the sophisticated coffee-infused layers of classic tiramisu in a harmony that feels both indulgent and refined. What makes this Tiramisu Cheesecake truly special is the way each element complements the others – the espresso-soaked ladyfingers provide a delicate bitterness that perfectly balances the sweet, creamy mascarpone cheesecake layer, while the cloud-like dusting of cocoa powder adds a subtle textural contrast that awakens the palate. When you take your first bite, you’ll experience an incredible sensory journey – first the silky smoothness of the cheesecake, followed by the coffee-soaked cake, finishing with lingering notes of chocolate and marsala that dance across your taste buds. Keep reading to discover how you can create this show-stopping Tiramisu Cheesecake that will have your guests convinced you’ve been secretly training at an Italian pasticceria.
Why You’ll Love This Tiramisu Cheesecake Recipe
If you’ve ever struggled with traditional tiramisu that turns out soggy or cheesecake that cracks during baking, this Tiramisu Cheesecake solves both challenges beautifully. Unlike classic tiramisu that requires precise soaking of ladyfingers or traditional cheesecake that demands careful temperature management, this hybrid recipe is wonderfully forgiving while delivering spectacular results.
I first served this Tiramisu Cheesecake at my sister’s engagement dinner, where my Italian grandmother – a woman who rarely compliments anyone’s cooking but her own – asked for the recipe. After her third bite, she set down her fork, fixed me with a serious look, and declared, “This isn’t traditional, but it might be better.” Coming from someone who once refused to speak to my aunt for a week after she modified the family lasagna recipe, this was the highest praise imaginable.
What’s particularly wonderful about this Tiramisu Cheesecake is its versatility for different occasions. It’s elegant enough for formal celebrations but approachable enough for family dinners. You can serve it in a traditional round presentation or create individual portions in glasses for a modern deconstructed approach. The flavor profile works year-round but can be easily adapted with seasonal touches like fresh berries in summer or candied orange in winter.
Now, let’s dive into what you’ll need to create this remarkable dessert that has converted even the most traditional dessert purists.
Ingredients for Tiramisu Cheesecake
For the Crust:
- 2 cups finely crushed chocolate graham crackers or chocolate biscotti – These provide a deep chocolate foundation that complements the coffee flavors. Traditional graham crackers work too, but the chocolate variety creates a more authentic tiramisu flavor profile. For a gluten-free option, use gluten-free chocolate cookies.
- 1/4 cup granulated sugar – This helps bind the crust and adds sweetness. Brown sugar can be substituted for a deeper molasses note.
- 6 tablespoons unsalted butter, melted – Butter brings the crust together. Use high-quality European butter for the richest flavor, but any unsalted butter works well.
- 1 tablespoon instant espresso powder (optional) – This intensifies the coffee flavor in the crust. Omit if you prefer a purely chocolate base.
For the Cheesecake Filling:
- 24 ounces (3 blocks) cream cheese, softened – The foundation of any good cheesecake. Full-fat cream cheese provides the best texture and flavor, but you can use reduced-fat if preferred. Ensure it’s completely room temperature to prevent lumps.
- 8 ounces mascarpone cheese, room temperature – This authentic Italian cheese gives the distinctive tiramisu flavor. If unavailable, substitute with additional cream cheese mixed with a tablespoon of sour cream, though the flavor won’t be quite the same.
- 1 cup granulated sugar – Balances the tanginess of the cheeses. For a less sweet version, reduce to 3/4 cup.
- 3 large eggs, room temperature – These provide structure to the cheesecake. Cold eggs can cause the batter to curdle, so don’t skip bringing them to room temperature.
- 2 teaspoons vanilla extract – Adds warmth and depth. Pure vanilla extract offers the best flavor.
- 1/4 cup Marsala wine or dark rum – For authentic tiramisu flavor. For an alcohol-free version, substitute with 1/4 cup strong coffee mixed with 1 tablespoon maple syrup.
- 1 tablespoon instant espresso powder dissolved in 2 tablespoons hot water – Creates the coffee flavor without adding too much liquid. Instant coffee works too but has a less intense flavor.
For the Coffee Soaked Layer:
- 18-20 ladyfinger cookies (savoiardi) – Traditional Italian biscuits that absorb the coffee mixture perfectly. Look for firmer Italian-style savoiardi rather than soft ladyfingers for better structure.
- 1 cup strongly brewed espresso or very strong coffee, cooled – The soul of tiramisu. Freshly brewed provides the best flavor, but instant espresso dissolved in hot water works well too.
- 1/4 cup Marsala wine or dark rum – Adds the characteristic tiramisu flavor. Can be omitted for an alcohol-free version.
- 2 tablespoons granulated sugar – Balances the bitterness of the coffee. Adjust according to your sweetness preference.
For the Topping:
- 1 cup heavy whipping cream – For a light, creamy finish. Look for cream with at least 36% fat content for the best whipping results.
- 2 tablespoons powdered sugar – Sweetens and stabilizes the whipped cream. Don’t substitute with granulated sugar, which won’t dissolve properly.
- 1 teaspoon vanilla extract – Adds depth to the whipped cream. Clear vanilla extract can be used if you prefer a whiter topping.
- 2 tablespoons unsweetened cocoa powder for dusting – The characteristic finish for tiramisu. Dutch-processed cocoa provides the smoothest flavor.
- 1 ounce dark chocolate, finely grated (optional) – For an extra decorative touch. Choose a chocolate with 60-70% cocoa content for best flavor.
How to Make Tiramisu Cheesecake
Step 1: Prepare the Crust
- Preheat your oven to 325°F (165°C) and position the rack in the middle of the oven. This moderate temperature helps prevent cracks in your cheesecake.
- Prepare a 9-inch springform pan by wrapping the outside with a double layer of heavy-duty aluminum foil, ensuring it comes at least halfway up the sides. This prevents water from seeping in during the water bath baking.
- In a medium bowl, combine the crushed chocolate graham crackers, sugar, melted butter, and espresso powder (if using). Mix until the crumbs are evenly moistened and resemble wet sand.
- Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Use the flat bottom of a measuring cup to compact the crust evenly.
- Bake the crust for 10 minutes, then remove from the oven and let cool while preparing the filling. The crust should appear set but not darkened.
Step 2: Create the Cheesecake Filling
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese until smooth and creamy, about 2 minutes on medium speed. Scrape down the sides and bottom of the bowl to ensure no lumps remain.
- Add the mascarpone cheese and beat on medium-low speed until just combined. Overmixing mascarpone can cause it to separate, so be gentle.
- Gradually add the sugar and beat until fully incorporated and the mixture looks light and fluffy, about 2 minutes. The sugar should be completely dissolved with no grittiness when rubbed between your fingers.
- Add the eggs one at a time, beating on low speed just until each is incorporated. Scrape down the bowl after each addition. Mixing eggs minimally prevents incorporating too much air, which can cause cracks.
- Add the vanilla extract, Marsala wine or rum, and the dissolved espresso mixture. Beat on low speed just until combined. The mixture should be smooth and have a light coffee color.
Step 3: Prepare the Coffee Soaking Mixture
- In a shallow dish wide enough to fit the ladyfingers, combine the cooled espresso or strong coffee, Marsala wine or rum, and sugar. Stir until the sugar dissolves completely.
- Working one at a time, quickly dip each ladyfinger into the coffee mixture, about 1-2 seconds per side. They should absorb some liquid but still maintain their structure. If soaked too long, they’ll become mushy and fall apart.
Step 4: Assemble and Bake
- Arrange a layer of soaked ladyfingers over the cooled crust, breaking them as needed to create an even layer that covers the entire surface.
- Pour half of the cheesecake filling over the ladyfingers, spreading it into an even layer. Tap the pan gently on the counter a few times to release any air bubbles.
- Create another layer with the remaining soaked ladyfingers, arranging them in the opposite direction from the first layer for better structure.
- Pour the remaining cheesecake filling over the second layer of ladyfingers. Smooth the top with a spatula. The filling should come almost to the top of the springform pan.
- Place the foil-wrapped springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracks.
- Carefully transfer to the oven and bake for 60-70 minutes until the edges are set but the center still has a slight jiggle, similar to set gelatin. The center should not be completely firm; it will continue to set as it cools.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent the surface from cracking.
Step 5: Cool and Decorate
- Remove the cheesecake from the water bath and peel off the foil. Run a thin knife around the edges to loosen the cake from the pan. This prevents cracks as the cake contracts while cooling.
- Cool completely on a wire rack, then cover and refrigerate for at least 6 hours, preferably overnight. Patience is key – this resting time allows the flavors to meld and the texture to set perfectly.
- When ready to serve, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. The cream should hold its shape but still have a soft, billowy texture.
- Remove the sides of the springform pan and transfer the cheesecake to a serving platter. Spread or pipe the whipped cream over the top of the cheesecake.
- Use a fine-mesh sieve to dust the top generously with cocoa powder, creating the characteristic tiramisu finish. If desired, sprinkle with grated dark chocolate for additional texture and visual appeal.
- For the cleanest slices, dip a long, sharp knife in hot water, wipe it dry, then cut. Repeat this process for each slice.
Creative Variations for Tiramisu Cheesecake
Berry Tiramisu Cheesecake
Add 1 cup of macerated mixed berries (strawberries, raspberries, and blackberries tossed with 2 tablespoons of sugar) between the ladyfinger layers. Top the finished cheesecake with fresh berries and a berry coulis. This bright, fruity twist is perfect for summer gatherings.
Chocolate Hazelnut Tiramisu Cheesecake
Replace 1/4 cup of the sugar in the filling with hazelnut spread (like Nutella). Add 1/2 cup chopped toasted hazelnuts to the crust, and drizzle the finished cheesecake with melted chocolate hazelnut spread before dusting with cocoa. This variation creates a Ferrero Rocher-inspired dessert that chocolate lovers will adore.
Caramel Macchiato Tiramisu Cheesecake
Add 3 tablespoons of caramel sauce to the cheesecake batter. Replace half the coffee soaking liquid with caramel syrup. Top the finished cheesecake with whipped cream, a drizzle of caramel sauce, and a sprinkle of sea salt for a dessert inspired by the popular coffee shop favorite.
Orange Liqueur Tiramisu Cheesecake
Substitute Grand Marnier or Cointreau for the Marsala wine in both the filling and soaking liquid. Add 1 tablespoon of orange zest to the cheesecake batter and garnish with candied orange peel. This citrus variation is especially lovely during winter holidays.
Pumpkin Spice Tiramisu Cheesecake
Add 3/4 cup pumpkin puree and 1 1/2 teaspoons pumpkin pie spice to the cheesecake batter. Replace the coffee soaking liquid with a mixture of coffee and 2 tablespoons maple syrup. Top with cinnamon-spiced whipped cream for a fall-inspired version perfect for Thanksgiving.
Amaretto Tiramisu Cheesecake
Replace the Marsala wine with Amaretto liqueur in both the filling and soaking liquid. Add 1/2 teaspoon of almond extract to the cheesecake batter and garnish with toasted sliced almonds for an elegant flavor profile that pairs beautifully with after-dinner coffee.
Tiramisu Cheesecake
Equipment
- Medium mixing bowl
Ingredients
For the Crust:
- 2 cups finely crushed chocolate graham crackers or chocolate biscotti
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 1 tablespoon instant espresso powder optional
For the Cheesecake Filling:
- 24 ounces 3 blocks cream cheese, softened
- 8 ounces mascarpone cheese room temperature
- 1 cup granulated sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1/4 cup Marsala wine or dark rum
- 1 tablespoon instant espresso powder dissolved in 2 tablespoons hot water
For the Coffee-Soaked Layer:
- 18-20 ladyfinger cookies savoiardi
- 1 cup strongly brewed espresso or very strong coffee cooled
- 1/4 cup Marsala wine or dark rum
- 2 tablespoons granulated sugar
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder for dusting
- 1 ounce dark chocolate finely grated (optional)
Instructions
- Prepare the Crust: Preheat oven to 325°F (165°C). Prepare a 9-inch springform pan by wrapping with foil. Combine crushed graham crackers, sugar, melted butter, and espresso powder. Press into the pan and bake for 10 minutes. Let cool.
- Create the Cheesecake Filling: Beat softened cream cheese until smooth. Add mascarpone, sugar, eggs, vanilla extract, Marsala wine, and espresso mixture. Mix until smooth.
- Prepare the Coffee Soaking Mixture: In a shallow dish, combine cooled espresso, Marsala wine, and sugar. Dip ladyfingers quickly, ensuring they absorb liquid without becoming mushy.
- Assemble and Bake: Layer soaked ladyfingers over the cooled crust. Pour half of the cheesecake filling over them, followed by another layer of ladyfingers. Top with remaining filling and smooth the surface. Bake in a water bath for 60-70 minutes until edges are set but center is slightly jiggly.
- Cool and Decorate: Let cheesecake cool in the oven with the door cracked for 1 hour. Remove from the oven, run a knife around the edges, and cool completely on a wire rack. Refrigerate for at least 6 hours or overnight. Whip the heavy cream with powdered sugar and vanilla. Top cheesecake with whipped cream, cocoa powder, and grated chocolate if desired.
Notes
- Creative Variations: Add macerated berries, hazelnuts, or caramel sauce to customize the flavors.
- Meal Prep Tip: Make the cheesecake the day before serving for the best texture and flavor.
- Substitution Tip: For alcohol-free options, use strong coffee or maple syrup in place of Marsala wine/rum.
Nutrition
Frequently Asked Questions About Tiramisu Cheesecake
Can I make this Tiramisu Cheesecake in advance?
Absolutely! In fact, this dessert benefits from being made 1-2 days ahead. The flavors meld and intensify, and the texture becomes even more luscious. Prepare the cheesecake through the refrigeration step, but wait to add the whipped cream topping and cocoa powder dusting until a few hours before serving for the freshest presentation.
How should I store leftover Tiramisu Cheesecake?
Cover leftover cheesecake tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 5 days. The texture is best within the first 3 days. I don’t recommend freezing this particular cheesecake as the ladyfinger layers can become soggy upon thawing, affecting the overall texture.
My ladyfingers got too soggy. What went wrong?
The key is to dip the ladyfingers very quickly – just 1-2 seconds per side. They should absorb some liquid but still maintain their structure. If they’ve become too soft, they were likely soaked too long. For crispier layers, you can also very lightly toast the ladyfingers in a 300°F oven for 5 minutes before soaking.
Can I make this Tiramisu Cheesecake without alcohol?
Yes! Simply omit the Marsala wine or rum and substitute with an equal amount of strong coffee mixed with 1 tablespoon of maple syrup or honey to replicate some of the complexity and sweetness that the alcohol provides. The flavor will be different but still delicious.
Why did my cheesecake crack, and how can I prevent it?
Cracks typically occur from overbaking, overmixing the batter (incorporating too much air), or sudden temperature changes. To prevent cracks: 1) Use room temperature ingredients, 2) Mix on low speed, especially after adding eggs, 3) Always use a water bath, 4) Don’t overbake – the center should still have a slight jiggle, and 5) Cool gradually in the turned-off oven with the door cracked open. If your cheesecake does crack, don’t worry – the whipped cream topping will cover any imperfections!
Can I make this as individual mini cheesecakes?
Yes! Use a muffin tin lined with paper liners. Press a small amount of crust into each cup, top with a piece of soaked ladyfinger, then cheesecake filling, another ladyfinger piece, and more filling. Reduce the baking time to about 20-25 minutes. This makes portion control easier and creates an elegant individual dessert presentation.
A Perfect Blend of Tradition and Innovation
The first time I brought this Tiramisu